Commerical vs homemade when competiting.

Wicked Smoke BBQ · 11-17-2013, 09:39 AM

Please excuse me if this has been answered before. I'm trying to decide which is better, commerical or homemade rubs. Ever since I started we have made our own rubs. The reviews from others have been great, but yesterday I tried a commerical rub and the comments coming back were outstanding. I've only used the rubs we have made when were at competitions, but after our practice yesterday and the comments it has me thinking about commerical rubs.

Thoughts?

4uweque · 11-17-2013, 09:53 AM

I use commercial rubs and start with commercial sauce, I add a few things to the sauce though. I have enough to keep up with and prepare before a contest, I don't need to have to make rubs and sauces, plus I think it's more consistent this way.

ITBFQ · 11-17-2013, 09:56 AM

Why not try a combination of both to layer the flavors? Commercial rubs are marketed and sold for a reason - they are good. But, if you have good success with what you make at home, you might as well try a combo at home and see what happens. I have good luck with commercial rubs and making my own isn't worth all the hassle for cooking at home. On the other hand, I do use a combination when competing, though, and it seems to work well. Just my two cents!

71-South · 11-17-2013, 10:39 AM

I use well known, successful commercial rubs and add a bit to them to personalize. A little heat. A little sweet.

kenthanson · 11-17-2013, 11:10 AM

We use our own rub and it probably hurts us more than help but it's all part of the game for us.

Gowan · 11-17-2013, 12:02 PM

Either works. The key with spices is that they be fresh. Whether you buy somebody else's mix or do your own, it's crucial that the time between when the components are ground and when the product is eaten be as short as possible.

For example, if you are making your own rub "fresh" with spices that have been sitting around a supermarket warehouse/shelves for several months, you won't get the same punch out of the spices that a rub that is ground, packed and shipped straight from the packer in short order.

Of course you can always grind your own spices at home if you are willing to go through that effort...

Scottie · 11-17-2013, 02:19 PM

Why reinvent the wheel? There are bad ass rubs and sauces that you don't have to do anything to them. Smokin Guns Hot, Cimarron Docs, Blues Hog, The Slabs, FAB

toys4dlr · 11-17-2013, 03:04 PM

Hey Scottie,

That list looks like your sponsor banner. great ones there.

Alexa RnQ · 11-17-2013, 03:48 PM

We make our own for two reasons: so we don't taste like everyone else, and so that we never get caught short because we can't get a particular product.

"Bone to Bark" BBQ · 11-17-2013, 04:32 PM

Go commercial and have consistency every time, Order a few pounds ahead, keep in a cool dark place and you won't run out! As far as sauce, go commercial and personalize if you like, just measure and write it down!

Lake Dogs · 11-17-2013, 04:56 PM

A lot of folks, particularly those new to competition cooking, cook what they like. Nothing wrong with that, but know that when you cook for judges you're cooking to please the broader general public. If your tastes love salt, that's not good. If your tastes are like mine, you'll have food TOO spicy for the average Joe. One would think I'm making the argument for commercial rubs. There's certainly something to be said for them. However, I never found one that I couldn't do better. Perhaps because when doing my own, cost was no object. As Gavin said, make sure they're fresh.

Try them, as you did, on your friends. Also, try them on your friends when they're not starving to death and when they're stone cold sober. Try multiple recipes at the same time, let them judge them against one another, you'll find what works best for you.

sharks_guy · 11-17-2013, 05:57 PM

Quote:

Originally Posted by Lake Dogs

... try them on your friends when they're not starving to death and when they're stone cold sober.

Hmmm... Looks like I need to find new friends.

rookiedad · 11-17-2013, 07:52 PM

make your own out of a combination of commercially available (hint: Simply Marvelous) rubs.

RumRunner_1492 · 11-18-2013, 08:37 AM

I make my own. I have tried commercial rubs and have found some good ones but I still like mine better. That said the judges have no idea what is commercial and what isn't. They judge solely off taste, tenderness and appearance not commercial vs. homemade.

bruno994 · 11-18-2013, 10:31 AM

Homemade on my brisket, half commercial / homemade on ribs and commercial on chicken...

11-17-2013, 09:39 AM	#1
Wicked Smoke BBQ Full Fledged Farker Join Date: 08-27-13 Location: Canton, NC	Commerical vs homemade when competiting. Please excuse me if this has been answered before. I'm trying to decide which is better, commerical or homemade rubs. Ever since I started we have made our own rubs. The reviews from others have been great, but yesterday I tried a commerical rub and the comments coming back were outstanding. I've only used the rubs we have made when were at competitions, but after our practice yesterday and the comments it has me thinking about commerical rubs. Thoughts? __________________ Wicked Smoke BBQ Company \| Myron Mixon 72xc \| Rec-Tec 680 \|www.wickedsmokebbq.com \|

11-17-2013, 09:53 AM	#2
4uweque Full Fledged Farker Join Date: 02-16-12 Location: Memphis Tenn.	I use commercial rubs and start with commercial sauce, I add a few things to the sauce though. I have enough to keep up with and prepare before a contest, I don't need to have to make rubs and sauces, plus I think it's more consistent this way. __________________ 2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill

11-17-2013, 09:56 AM	#3
ITBFQ is One Chatty Farker Join Date: 09-17-12 Location: Oswego, IL	Why not try a combination of both to layer the flavors? Commercial rubs are marketed and sold for a reason - they are good. But, if you have good success with what you make at home, you might as well try a combo at home and see what happens. I have good luck with commercial rubs and making my own isn't worth all the hassle for cooking at home. On the other hand, I do use a combination when competing, though, and it seems to work well. Just my two cents! __________________ - Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL]

11-17-2013, 10:39 AM	#4
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	I use well known, successful commercial rubs and add a bit to them to personalize. A little heat. A little sweet. __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

11-17-2013, 11:10 AM	#5
kenthanson is one Smokin' Farker Join Date: 07-10-11 Location: Saskatoon, SK	We use our own rub and it probably hurts us more than help but it's all part of the game for us. __________________ @kenthanson @devilmademeqit Devil made me Q it BBQ team

11-17-2013, 12:02 PM	#6
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	Either works. The key with spices is that they be fresh. Whether you buy somebody else's mix or do your own, it's crucial that the time between when the components are ground and when the product is eaten be as short as possible. For example, if you are making your own rub "fresh" with spices that have been sitting around a supermarket warehouse/shelves for several months, you won't get the same punch out of the spices that a rub that is ground, packed and shipped straight from the packer in short order. Of course you can always grind your own spices at home if you are willing to go through that effort...

11-17-2013, 02:19 PM	#7
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	Why reinvent the wheel? There are bad ass rubs and sauces that you don't have to do anything to them. Smokin Guns Hot, Cimarron Docs, Blues Hog, The Slabs, FAB __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle
	1 members found this post helpful.

11-17-2013, 03:04 PM	#8
toys4dlr is one Smokin' Farker Join Date: 08-02-07 Location: Phoenix, AZ Name/Nickname : David	Hey Scottie, That list looks like your sponsor banner. great ones there. __________________ Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020) 2010, 2011 and 2019 Best BBQ in N. Phoenix Toys 4 BBQ'N Competition BBQ Team 4x Hunsaker Drum Smokers FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500 Shirley Fab 52 x 24 Patio (sold) 250 gallon trailered Moberg

11-17-2013, 03:48 PM	#9
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	We make our own for two reasons: so we don't taste like everyone else, and so that we never get caught short because we can't get a particular product. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

11-17-2013, 04:32 PM	#10
"Bone to Bark" BBQ Full Fledged Farker Join Date: 01-28-12 Location: Hagerstown, MD	Go commercial and have consistency every time, Order a few pounds ahead, keep in a cool dark place and you won't run out! As far as sauce, go commercial and personalize if you like, just measure and write it down! __________________ Todd

11-17-2013, 04:56 PM	#11
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	A lot of folks, particularly those new to competition cooking, cook what they like. Nothing wrong with that, but know that when you cook for judges you're cooking to please the broader general public. If your tastes love salt, that's not good. If your tastes are like mine, you'll have food TOO spicy for the average Joe. One would think I'm making the argument for commercial rubs. There's certainly something to be said for them. However, I never found one that I couldn't do better. Perhaps because when doing my own, cost was no object. As Gavin said, make sure they're fresh. Try them, as you did, on your friends. Also, try them on your friends when they're not starving to death and when they're stone cold sober. Try multiple recipes at the same time, let them judge them against one another, you'll find what works best for you. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

11-17-2013, 07:52 PM	#13
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	make your own out of a combination of commercially available (hint: Simply Marvelous) rubs. __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe

11-18-2013, 08:37 AM	#14
RumRunner_1492 Full Fledged Farker Join Date: 09-16-13 Location: Dayton, OH	I make my own. I have tried commercial rubs and have found some good ones but I still like mine better. That said the judges have no idea what is commercial and what isn't. They judge solely off taste, tenderness and appearance not commercial vs. homemade.

11-18-2013, 10:31 AM	#15
bruno994 Full Fledged Farker Join Date: 06-14-12 Location: Buna, Texas	Homemade on my brisket, half commercial / homemade on ribs and commercial on chicken... __________________ Hale of a Good BBQ Pitmaster...2013-14 IBCA Third Coast Cooker of the Year......